Conte Collalto, 'Ottaviano' Brut Nature Sui Lieviti, 2024, Conegliano Valdobbiadene Prosecco Superiore (DOCG)

'One-Liner'
A wonderfully distinctive Prosecco, combining delicate orchard fruits, fresh wild herbs and a lovely savoury richness, with fine bubbles and a beautifully dry, refreshing finish.

Tasting Note
Bright straw yellow in the glass, with a delicate natural haze and a fine, persistent stream of bubbles. The nose is wonderfully expressive, bringing together crisp orchard fruits, delicate white flowers and subtle notes of freshly baked bread and wild herbs. On the palate, lively citrus freshness meets a softer, more rounded texture, with gentle yeasty richness adding depth and character. Beautifully dry and refreshingly vibrant, with a long, savoury finish that leaves a lingering impression of ripe fruit, toasted pastry and a delicate mineral edge.

Country: Italy
Region: Veneto
Sub-Region: Conegliano Valdobbiadene DOCG
Grape(s): 100% Glera
ABV: 12%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
n/a

The Story
Few Italian wine estates can boast a history quite like Conte Collalto, whose roots stretch all the way back to 958, when King Berengarius granted vineyards on the hills of Susegana to Rambaldo I, an ancestor of the Collalto family. More than a thousand years later, the estate continues to thrive under the stewardship of Princess Isabella Collalto de Croÿ, combining an extraordinary winemaking heritage with a thoroughly modern commitment to sustainability. 'Ottaviano' pays tribute to Count Ottaviano Antonio Collalto, affectionately known as the 'Agriculturalist Count', whose pioneering work in the late 19th century helped lay the foundations for modern Prosecco production. Made from hand-harvested grapes grown on the south-facing, clay-rich slopes of Colfosco, this remarkable sparkling wine celebrates the region's older traditions. Unlike most modern Prosecco, which undergoes its second fermentation in pressurised tanks, 'Ottaviano' is naturally refermented in the bottle using indigenous yeasts, following the traditional sui lieviti, or 'on the lees', method. The wine spends a minimum of three months ageing in bottle and is deliberately left undisgorged, allowing the fine yeast sediment to remain and contribute additional texture, complexity and a characteristic natural haze. With absolutely no residual sugar, it is a beautifully dry, characterful expression of Prosecco that offers a fascinating glimpse into how the region's sparkling wines were once made.

Perfect With... (click me for the recipe)
- Meat/fish: Adriatic-style baked sea bass with lemon, parsley and capers
- Vegetarian: Creamy tarragon mushrooms on toast
- Vegan: Butter bean, fennel and lemon traybake with herbs